Pumpkin Pancakes with Root Beer Syrup...

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Wolfy
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Fri Dec 19, 2008 9:52 am

Pumpkin Pancakes with Root Beer Syrup, Caramelized Bananas, and Cinnamon Whipped Cream
Pancakes:

1 cup pastry flour
1/4 cup sugar
1/2 tsp cinnamon
1/16 tsp cloves
1/16 tsp nutmeg
1/16 tsp allspice
1/4 tsp salt
1/2 tsp baking powder
1 cup pumpkin puree
2 eggs
1 cup half-and-half
1 ounce melted butter
4 egg whites, whipped to soft peak
2 tbsp vegetable oil

Root Beer Syrup:

4 (16-ounce) bottles root beer
2 tablespoons butter, room temperature

Caramelized Bananas:

4 bananas, cut in half lengthwise
2 ounces butter
4 tablespoons sugar

Cinnamon Whipped Cream:

4 ounces whipping cream
cinnamon
1 tbsp sugar

Instructions:

To make pancakes, sift together all of the dry ingredients. In a bowl, combine the puree, whole eggs, and the half-and-half. Add the flour mixture and stir, being careful not to over mix the batter. Finish with the melted butter. Gently fold in 1/2 the egg whites to loosen the batter and then the whites are nearly incorporated, fold in the remaining egg whites.

Heat the griddle to medium heat. Drizzle enough vegetable oil to prevent sticking and spoon batter onto griddle, spreading them with the back of the spoon. When pancakes are golden brown, flip to finish cooking.

To make the root beer syrup, reduce root beer until it becomes a thick glaze. Whisk in the butter and spoon over pancakes.

Cut the bananas in 1/2 lengthwise. Heat a saute pan to medium and melt the butter and sugar. Stir until sugar dissolves and begins to caramelize. Add the bananas and toss to coat.

To prepare the whipped cream, whisk the cream, cinnamon, and sugar in a bowl until it holds a stiff peak.

To serve, stack the pancakes on each plate. Spoon the syrup over the pancakes, top with the caramelized bananas and a dollop of cinnamon whipped cream.
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Wolfy
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Fri Dec 19, 2008 10:00 am

This is a very yummy treat. It's a bit rich though, so you might not want to do this one too often, or at least not with all the yummy toppings. The pancakes themselves are very good, and can be used everyday for a different and healthy breakfast.

TIPS:

Pancake mix:

This recipe can be quite the production, so how about considering making the pancake mix the day before, and storing in a container in the fridge. Smaller streamlined juice and similar containers are excellent for this purpose, as they take up little room in your fridge, and allow for easy pouring directly from your container to your pan.

Root Beer Syrup:

The root beer takes quite some time to reduce, so you'll want to do this recipe a day or more in advance. Store in a container in your fridge as you would any other syrup.

Bananas:

You might want to cut the bananas in half widthwise around the middle as well to make cooking easier, and to make better serving portions. This recipe is QUITE filling!

Enjoy!
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Wolfy
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Wed Sep 23, 2009 11:38 am

ALEX YOU CREEP!!! ROTFLMAO!!!
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